효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화 (Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 23권 / 3호 / 413 ~ 421페이지
· 저자명 : 박주영, 김미연, 정용진

초록

The aim of this study was to investigate physicochemical properties of porcine blood hydrolyzed by proteases under various conditions for utilization as a food source. Five kinds of proteases (Alcalase, Neutrase, Protex-40L, PTPF-1430, and KMFP-15) were tested at different concentrations (0.1, 0.2, and 0.3%, w/v) during hydrolysis at 55 for 4 hr. Hydrolysis with ℃ KMFP-15 showed the lowest pH by 7.3. The highest soluble solid (24.3 °Brix) and free amino acid (4,944 mg%) contents were obtained by hydrolysis with KMFP-15 (w/v) at 0.2% addition level, which was not significantly different from the sample hydrolyzed at 0.3% level. Under the optimal condition of KMFP-15 at 0.2%, porcine blood was hydrolyzed at 60 up to 8 hr. The ℃ free amino acid content reached the highest at 4 hr, and then decreased with longer hydrolysis time. Under the optimal hydrolysis conditions, porcine blood hydrolysis powder had plenty of crude proteins, amino acids, and minerals, including iron, potassium, and zinc. The results showed that porcine blood could be utilized as an useful source of food supplement. The optimum conditions of hydrolyzing porcine blood, using 0.2 KMFP at 60℃ for 4 hr, can be used in the commercial production of protein supplements, amino acid sources, and iron fortifying agents

영어초록

The aim of this study was to investigate physicochemical properties of porcine blood hydrolyzed by proteases under various conditions for utilization as a food source. Five kinds of proteases (Alcalase, Neutrase, Protex-40L, PTPF-1430, and KMFP-15) were tested at different concentrations (0.1, 0.2, and 0.3%, w/v) during hydrolysis at 55 for 4 hr. Hydrolysis with ℃ KMFP-15 showed the lowest pH by 7.3. The highest soluble solid (24.3 °Brix) and free amino acid (4,944 mg%) contents were obtained by hydrolysis with KMFP-15 (w/v) at 0.2% addition level, which was not significantly different from the sample hydrolyzed at 0.3% level. Under the optimal condition of KMFP-15 at 0.2%, porcine blood was hydrolyzed at 60 up to 8 hr. The ℃ free amino acid content reached the highest at 4 hr, and then decreased with longer hydrolysis time. Under the optimal hydrolysis conditions, porcine blood hydrolysis powder had plenty of crude proteins, amino acids, and minerals, including iron, potassium, and zinc. The results showed that porcine blood could be utilized as an useful source of food supplement. The optimum conditions of hydrolyzing porcine blood, using 0.2 KMFP at 60℃ for 4 hr, can be used in the commercial production of protein supplements, amino acid sources, and iron fortifying agents

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